I was raised near the coast in Southern California where you can jog outside in January and the fish is always fresh.
My high school boyfriend was passionate about fresh fish. He would work his way onto any boat that might be spending the day fishing on the Pacific Ocean.
Our summer dates included late night visits to the docks. Here, we captured the electricity of fishing boats heading out and weary fish laden anglers heading home. The air was filled with a cacophony of noise and the smell of fish. We navigated between people and carts filled with their catch. We would watch as the deck hands sprayed off the remnants of the day under glaring lights readying boats for the next outing.
When my boyfriend or his compadres did make it out to sea I was served fish that had not been out of the water more than a few hours. It was quickly grilled on raging hot Webers and soaked in "secret sauce" i.e. butter. Young, in love, under the San Diego sky, nothing could taste better.
Now, that boyfriend is my husband. He is a little grayer and a lot busier, but he still likes his fish fresh. We don't live near the Pacific Ocean any longer. He satisfies his fresh fish desire with salmon from Lake Michigan in the late summer and an occasional vacation in warmer, saltier waters.
So, our fish cravings were only met infrequently.
Then we discovered that Costco and Sam's both offered frozen Mahi in 3 or 4 pound packages. Each fillet was individually packaged. Frankly, it looked appealing. Mahi is a great catch. Always firm, flaky, and delicious. So, we decided to try it.
It did not disappoint us. In fact, the frozen Mahi from Costco was fabulous.
Here is my recipe for the marinade I used instead of "secret sauce."
3/4 cup olive oil
1/2 cup honey
1/2 cup lime juice
1 tblsp. pepper
1 tsp. cayenne pepper
1 tsp. ginger
1 tsp. crushed garlic
Combine all of the above ingredients in a shallow dish.
Wisk the mixture until it looks uniform.
Place the fish fillets in the marinade and coat each piece.
Let the fillets sit in the marinade for at least 30 minutes.
Quickly grill the fish on a red hot gas or charcoal fire, about 4 minutes per side.
Serve with Lime Butter Sauce.